Dab the meat dry and cut the rind with a sharp knife in a diamond shape. Place the roast in a roasting pan. Cook in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 2 hours
Peel, wash and halve the potatoes and cook in boiling wine and stock for about 20 minutes. Peel and halve shallots. Wash, clean and halve the tomatoes. Clean the corn and cut into wide rings. After 1 hour spread around the roast. Season with salt and pepper. Pour 400 ml apple juice and 250 ml water on
Drain the potatoes and collect the cooking liquid. Let the potatoes steam briefly, place in a greased casserole dish. For the béchamel, melt the fat in a saucepan. Stir in flour and sauté briefly. Add 400 ml cooking liquid and milk while stirring. Bring to the boil, boil for about 5 minutes, season with salt and nutmeg. Grate cheese and add to the sauce while stirring. Spread the sauce over the potatoes and keep warm. Increase the oven temperature (electric cooker: 225 °C/ circulating air: 200 °C/ gas: see manufacturer) and braise the roast for another 30 minutes
Wash the thyme, shake dry, remove leaves from the stalks. Boil up jelly and brown sugar, season with thyme. Remove the finished roast from the oven and bake the potatoes in a hot oven for about 15 minutes. In the meantime brush the roast with jelly mixture. Remove roast and vegetables from the roaster and keep warm
Pour the frying set into a pot and possibly fill up to approx. 400 ml with apple juice. Stir starch and 2 tbsp. water until smooth, thicken sauce with it and bring to the boil again. Season to taste with pepper. Arrange roast, sauce, vegetables and potatoes
With 10 people: